In my part of the world, summers are brutal. It’s not unusual for temperatures to rise above 100º F (for you celsius folks, that’s over 38º)! So, what am I making for dinner? Soup!
No, the heat hasn’t addled my brain – I’m talking chilled soup, specifically GOLDEN GAZPACHO. The key is to make it early in the day. This serves two functions: 1) the kitchen hasn’t heated up yet so I can comfortably do my chopping, and 2) for Golden Gazpacho to be at its peak of flavor, it needs to be ice cold.
There’s a lot of wiggle room in this recipe. You can adapt it to suit you preferences. In fact, I once mistakenly bought a papaya instead of the called-for mango. (As I sliced through it, I kept waiting for the giant seed – it never came.) Papaya was wonderful, and a lot easier to cut up.
NOTE: Cilantro is one of the ingredients. A lot of people (including myself) think it tastes like soap. So before adding it to your whole batch, do a taste test with a small portion. I have to divide the soup and add cilantro to half since my husband prefers it, and I hate it. But – I love my husband.
GOLDEN GAZPACHO – makes about 5 cups
- 3 tomatoes (any color), chopped – you can leave the skin on
- 1/2 cup vegetable stock (purchased or homemade – VEGETABLE STOCK)
- 1 T chili pepper (any kind), seeded & chopped finely
- 1/4 cup fresh lime juice
- 1/4 tsp turmeric
- 1/8 tsp salt
- 1 cup orange juice
- 1 mango, chopped
- 1 cup melon (cantaloupe, honeydew), chopped
- 1 small yellow pepper (or orange or red), chopped
- 1/2 cucumber, skinned, seeded, & chopped
- 1 T extra virgin olive oil
- 1/4 cup scallions, sliced
- optional: 1/2 T cilantro
In a blender or food processor, purée 1 tomato, vegetable stock, chili, lime juice, turmeric, salt, orange juice, 1/3 cup mango, and 1/3 cup cantaloupe. Pour into large serving bowl and add remaining ingredients. Season to taste with salt and pepper, if desired. Refrigerate at least 4 hours – the longer, the better.